re: My WFDT Lasagna: Step by step with photos.

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Ah, it might be fennel and not anise seeds in my Italian sausage. I googled and found that different types use one or the other. My unsophisticated palate can't tell the difference.

Can we argue about that now?

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both are an acquired taste. My kids bitched about the Italian Sausage one time at dinner so I got some Bratwurst and served it next time and they learned the value of Fennel & oregano in the sausage versus sausage without fennel & oregano.

That being said, I like the idea of the breakfast sausage substitute and the cottage cheese for Ricotta cheese, solid looking dish.

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F&DB is getting dark and scary lately.

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We're kicking it up a notch. Just in time for the holidays.

Everybody is getting pissy because they're gonna have to cook for family/people they don't want to be around.

I like it.

Thomas Keller and Michael Chiarello are joining us for Christmas dinner so I am super anxious lately trying to prepare. Sorry if I take it out on you guys.

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for real. apparently if you don't eat fast food and you prefer to use fresh vegetables and meat rather than things that are frozen or out of a can/box then you're an uppity pretentious douche.

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in the 70's this was called being "purest", in the 80's it was "Health Conscience" in the 90's it was "trendy" I can see it being considered "UPD" behavior today

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A few points .. most that have already been made:

- use ricotta cheese instead of cottage .. really no argument with this one, it's that much better than cottage in lasagna.
- agree that breakfast sausage was a misstep, Italian sausage all the way. also, how much garlic did you use?
- I've never seen layered mozz in a lasagna like that .. interesting idea. how did you come by it?
- your pasta was most likely overcooked
- and finally, what you have is parmesan cheese .. not to be confused with Parmigiano-Reggiano which is infinitely better than the packaged Kraft product. Parmigiano-Reggiano, much like champagne, can only be called as such if it comes from a specific region of its native country. in this case, Italy. what I would recommend is do what I do .. and that is to use solely Parmigiano-Reggiano in pasta dishes. I know it is expensive in blocks but it is so much better. I would suggest instead of paying 10 bucks for a block of it in a place like Whole Foods or Fresh Market, you find a local store that carries it and will cut you however much you need (which isn't much). you should only end up paying about 3 dollars for it.

Thanks for the post. I like this trend. Who started it, btw? Me?

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Be sure and send link an IM and tell him to come over here and troll me as well.

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you dissed my family's party, so i dissed your campbell's gumbo. i don't see a problem here. post on, brother.

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so i dissed your campbell's gumbo.

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hey I figured out what you can get for your White Elephant gift .. a signed copy of my cookbook. R2R's Uppity Pretentious Douche Cooking For Beginners: Hipster Foodie Edition

you put my campbell's soup gumbo on the menu at TJ Ribs and you'd probably cum in your Dockers bro!

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you put my campbell's soup gumbo on the menu at TJ Ribs and you'd probably cum in your Dockers bro!

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with italian dressing on the side salad !